Integrated metabolomic and transcriptomic analysis reveal the flavor formation mechanism during oat grain development.

Food Chem (Oxf) · 2026 · PMC13342986 · PMID 42422476

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a decreasing trendno p-value reported

The total relative content of all detected VOC categories showed a decreasing trend across grain development, whereas terpenoids and esters showed the highest relative content at T1 among the predominant VOC categories ( Table S2 ).

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